We have a quick Good Manufacturing Practices tip for you this week. When you receive pallets of chocolate or the 10-pound bars of chocolate from your chocolate supplier, you need to break them into smaller pieces to melt down and create your store’s confections. How do you go about doing that?
Many candy makers will break the chocolate into smaller pieces by smashing it with a hammer. However, if you are using a wood handled hammer, you risk the wood chipping off in the process and small shreds of wood landing in your chocolate. Additionally, if you are using a rubber handled hammer, it likely has small crevices in it that can easily hold chocolate and create bacteria as time goes on.
Therefore, this week’s tip is to use a stainless steel or titanium crowbar to break your chocolate into pieces for melting. It is still a good idea to clean the crowbar on a regular basis, but with no other element such as wood and rubber on the bar, it will be much easier to ensure it is completely clean and sterilized and ready for safe use with food.